About Us

Our story....

Our Journey

Our journey started with a simple question from the better half “Can you make it healthy? What ensued then was endless tasting sessions, food trials and arguments… After a brief sabbatical to India back to the basics, the restaurant finally started in November 2015. We owe our presence to you the customers and our critiques who have motivated us to work hard at getting better.

Anil Karhadkar

Chef

Elegant interior and design

Our ‘keep it simple’ philosophy reflects in the decor. The restaurant is designed to seat up to 40 guests and makes an ideal venue for small parties/ events.

Seat up to 40 guests

Food photography

We provide a fully functional kitchen, to backup our food photography service. With an endless array of props, backgrounds and equipment to hand go on and allow the foodie in you to explore and rediscover your culinary acumen.

This is a sample of the equipment on hand. Please ask if you need anything and chances are we will have it on site:

Elinchrom 500 BXRi lighting setup.

Bowens Gemini Pro lighting setup.

Nikon D700 & D810 professional cameras with high speed lenses to match.

Why not book a cookery session with us on a lazy Sunday afternoon?

About Me

Having passed out of hotel school in 1994. My first job was at ‘The Leela Kempinski, Mumbai’. A 5 star super deluxe leading hotels of the world property with 427 bedrooms and banqueting for up to 4,500 guest. Here I had the opportunity to learn the ropes and work with various local Maestros and expatriate chefs.

An opportunity came to join a pre-opening 121 bedroom property and I joined Le Royal Meridien Mumbai as a Sous Chef, responsible for a 24 hour multi cuisine restaurant and banqueting, besides In-room dining and the lounge bars. Here i not only had the privilege of working with the best of teams but also was a trainer for ‘Commitment to Excellence’ programmes.

I moved to the United Kingdom in 2003 and had the privilege of working in food factories and coming back to hotels as a Group Executive Chef. I am also privileged to work as a Development Chef for leading retail chains and worked with prominent bankers on retail franchise operations. I dropped anchor in 2015 at my current restaurant to pursue a dream which would not have been possible with out my peers, superiors various teams who have contributed immensely to my never ending learning curve.

What people say....

In town on business and myself and a colleague decided on going for a curry, but not being from the area and it being mid-week we weren’t sure which restaurant would be our best option. After walking by a couple of restaurants, one was being refurbished and the other didn’t look very welcoming. So, we crossed to the over side of town and found this place.

The nice welcome from the staff was a great start. We happened to be the only diners in at that time so we got a one-to-one service. Our questions on the various dishes were answered in great detail and it was refreshing to hear such a passionate response.

The menu has great variety and lots to different dishes to explore – not just your standard Korma and Rogan Josh. I chose the Chicken Kadhai and my dining partner had the Railway Lamb Curry. Both were outstanding. Of course the starters and side dishes were also great. Highly recommended.

— Northone, Manchester

Staying at a hotel in Newport I thought I would try a local restaurant; picked Curry on the Curve having looked at reviews online.

At first glance it was not what I expected, but once inside the service was great, the staff were lovely, the food was tasty and all freshly prepared, you can tell the difference.

After our meal the owner/chief came out from the kitchen to make sure everything had been to our liking

— LaCitron, Newport

We ve visited here twice in the last month and eachtime its been superb, try the tandor broccolli its fab. In fact all the dishes weve tried are superb. Im quite happy to travel over 15 miles to eat here.Again this is still my gold standard of Indian resturant….keep up the good work….
TIP visit their web page for special offers.

— Ade M, Cardiff

On the after side, or side next the stern of the ship, is a
comfortable seat, with a locker underneath for umbrellas,
comforters, and coats